Place the chocolate in a small saucepan and
cook over low heat, stirring constantly, until melted. Add the
sugar, egg substitute, Prune Butter, and vanilla to the chocolate
and mix well. Stir in the flour and, if desired, the salt and
nuts. Coat a 9 x 13 inch pan with nonstick cooking spray. Spread
the batter evenly in the pan, and bake at 325 degrees for 35 to
40 minutes, or until the edges are firm and the center is almost
set.

Note: To make Prune Butter, place 8
ounces pitted prunes (about 1 cup) and 6 tablespoons water or
fruit juice in a food processor, and process at high speed until
the mixture is a smooth paste. (This mixture is too thick to be
made in a blender.) Use immediately, or place in an airtight
container and store for up to 3 weeks in the refrigerator.

—Prepared by Patt Curia, from a
recipe clipped by Bonnie Montgomery from the Baltimore Sun food
section

Prune Cake

1/2 cup butter or margarine

1 cup sugar

1 teaspoon vanilla extract

2 eggs

1 cup pitted, cooked prunes

1 1/2 cups sifted flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

1/2 cup milk

1/2 cup chopped nuts

Cream butter; gradually add sugar, and cream
until light. Add vanilla, and eggs, one at a time, beating well
after each. Fold in prunes. Add sifted dry ingredients
alternately with milk, beating well. Add nuts.

Apricot Brandy

3 lbs. dried apricots (California grown only, and no
foreign please)

1 1/2cup sugar per each
pound of apricots

1.75 liter vodka

In large bowl or pot pour in vodka, add 1
1/2 cups sugar and stir until sugar is completely dissolved.
Repeat with next 1 1/2 cups sugar and repeat a third time until
all sugar is dissolved and liquid is a clear syrup.

Into three quart jars, fill each with about
two-thirds full with dried apricots, add liquid ingredient to
top, and secure lid.

Store in dark area for 6 to 8 weeks turning
or rotating jars at least every 4 to 5 days to prevent
sedimentation. Then ENJOY! (Great over vanilla ice cream.) Makes
approximately three quarts.

—Prepared by Jim Bunce

Better Than Sex Salad

Mix these ingredients in mixer until
blended:

1 8 oz container cool whip

1 can Eagle brand condensed milk

1 small container sour cream.

Add and mix evenly:

1 large can crushed pineapple, drained

1 large can fruit cocktail, drained

Fold in:

1 can cherry pie filling.

Mixture will turn pink. Chill in
refrigerator for at least 6 hours.

—Prepared by Beth Wyman

Fruit Cocktail-SPAM Buffet Party Loaf

1 (15-ounce) can Del Monte fruit cocktail, drained
(reserve syrup)

2 tablespoons unflavored gelatin

2 tablespoons vinegar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 12-ounce cans Spam luncheon meat, very finely
chopped

1/2 cup celery, very finely chopped

1/4 cup green olives, very finely chopped

1/2 cup Miracle Whip

1 teaspoon prepared mustard

1/2 teaspoon salt

5 lemons

Paprika

Additional Miracle Whip

Arrange drained fruit cocktail in
9-by-5-by-3 inch loaf pan. In top of double boiler, mix reserved
syrup with gelatin, vinegar, cinnamon, and cloves. Place over hot
water and stir until gelatin dissolves. Carefully pour 1/2 cup of
gelatin mixture over fruit cocktail. Place in pan in refrigerator
and chill until gelatin has thickened but is not set.